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Salmon Rice Noodle Soup

Salmon Rice Noodle Soup

When I lived in Taipei there was a particular Taiwanese rice noodle soup which I really loved called “Swordfish Rice Noodle Soup”.

Whenever my parents and I went out for weekend brunch, I would almost always eat a bowl of Swordfish Rice Noodle Soup. Unfortunately due to my pregnancy I’m absolutely not allowed to eat Swordfish due to it’s mercury content (which could harm the baby) so I swapped swordfish to salmon. So now we have Salmon Rice Noodle Soup

Salmon Rice Noodle Soup is a really light and low fat dish. This is absolutely perfect for myself right now as high fat foods give me chronic heartburn and also if I eat a lot of high fat foods I would probably get really fat, which I absolutely don’t want to do.

You can use any kind of stock for this salmon rice noodle soup. I used really simple ingredients to make my stock which contains spring onions, bonito flakes, shallots and ginger. You can use any vegetable, chicken or fish stock if you wish to do so. It all depends on your personal flavour.

salmon rice noodle soup

 

Salmon Rice Noodle Soup

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 2 people

Ingredients

Ingredients for stock

  • 1 bunch spring onions cut into 3cm lengths
  • 2 pieces ginger
  • 3 shallots get rid of the head and bottom, remove skin
  • 1 handful bonito flakes
  • 2 ltrs water

Ingredients for rice noodle soup

  • 2 bunches rice noodle soften in warm water (a little warmer than bath water)
  • 250 g salmon fillet remove skin and cut into 2cm dices
  • dried pre-fried shallots
  • 1 spring onion and coriander for garnish

Seasonings

  • 1 drop sesame oil
  • 1 pinch salt
  • 1 pinch white pepper powder

Instructions

Procedure for stock

  1. Heat up a little bit of oil in a stock pot and when the oil is hot, stir fry the ginger, spring onions and shallots until they are soft and they produce an aroma
  2. Add water and bonito flakes and boil it
  3. Once the stock pot has reached the boil simmer for 1 hour
  4. Pass the stock and leave it in a pot for cooking with the salmon and rice noodle later.

Procedure for rice noodle soup

  1. Boil the stock and use stock to poach the salmon. Keep the salmon in a bowl for later
  2. Cook rice in the boiling stock
  3. Add sesame oil, salt, fried shallots and white pepper powder into a soup bowl. Pour rice noodle and hot stock into the bowl. Put salmon, spring onion and coriander on top. It’s ready to eat!

Recipe Notes

Please note I didn’t really write any measurements for the seasonings as it really depends on your personal taste. Adjust accordingly.